I love cheese.

What's *your* favorite kind of cheese?

:evilgrin:

RL

that is NOT my favorite kind of cheese.


no offense, man.

:rofl:

RL

I love a good gruyere.

and a gooda gouda. :)

There is also a guy up in Bordaghera that makes a mozzerella enrobed in a thick cream that sends you to heaven.

I moved to france for the cheese, you see.

It's always been a "treat". When you're on a budget, a little thing like a $3.00 little round of cheese seems silly.

But for a bit of celebration, it wonderful with sausage, crackers, and a bottle of wine.

HQ

and POrt Wine Cheddar

as is parmesan reggiano :)

I'm a cheese addict. I love ALL cheese. Pecorino Romano is my fav, but for some strange reason, it makes my lips itch. Odd.

:hi:

we generally go with an aged cheddar or some parmesan. but damn....i will try that this weekend! :)

:hi:

:hi:

Yum

Fresco,
Chihuahua,
Oaxaca,
Asadero,
Añejo,
Manchego,

I miss them all, now that I'm on a cholesterol-free diet, but the one I miss the most is fresco, because my wife makes it at home.




:-(

so cheese has become a well-loved staple.

good luck with the cholesterol. :hug:

In your case, then, I recommend Manchego for the variety.



http://www.cheesefromspain.com/CFS/1505Manchego_I.htm

:D :hi:

Had a big ole hunk of queso Menenito last October - it lasted almost a month. Need to get more!

I was going through immigration in El Paso once, and the couple in front of me were dressed in stereotypical Mennonite attire. You know, man in coveralls and flannel, woman in gingham dress and bonnet. Both towheaded, blue eyed, and reddened by the sun. While waiting in line, they are talking to each other in what sounded to me like Dutch, or perhaps German. They get to the front of the line and the immigration officer asks: How can I help you? - The couple looks at each other, puzzled, and the man says to the woman: Que Dijo? (what did he say?). Only then did the Immigration officer realize that he was speaking to Mexican Mennonites who do not speak English. So the officer had to switch to Spanish...

:rofl:

I love the Mennonites, and they make the best cheese ever. The largest producers of poultry in Mexico are the Wagner family; also Mennonites.

Have traveled with Gemans to Chihuahua and visited with Mennonites at El Capaulin on the way to Casas Grandes - have a great photo of them standing in a group by a wagon taking pix of us standing by our van taking photos of them. My German friends can barely communicate with them because the language is so old - like talking to someone in Shakesperean English. Spanish is easier.

as for by the slice.
smoked cheddar

please delete

Stinky blues. Parmagiano-Regianno. Aged cheddar.

sharp cheddar
good parmesan
Brie really perfect, runny brie
fresh mozzarella
goat cheese
Any really good blue
gouda
havarti with dill
and so many more that I can't think of just now.
I really, really like cheese. :-)

:)

that's one cheesy fucking film. :)

I bet that's where the song came from. Can't believe I didn't know that!

Klaus Kinski! That reprobate!

i guess the film was made after the vu album release, though the song is never actually in the film... there is some other "venus in furs" song they composed specifically for it

probably both the song & the film were modeled after the novel by leopold von sacher-masoch, which i think had a resurgence in the late 60s

some of the characters in the film are named after characters in the book (though not an adaptation, the film has some thematic similarities)

if you get a chance, check that one out... it's a very interesting trip, though not much info is available on it since it pretty much maintained its underground status since its release

but if you watch any lynch (esp mulholland dr), it's pretty obvious that he has seen it once or twice

it has a great soundtrack by manfred mann, though the dubbing is atrocious - upping its camp value several considerable notches

but psst - between you & me, don't let canuckamok hear you say *vu* :P

Faster Pussycat!

:loveya::loveya::loveya:

I get in moods for different ones at different times.

But I do have proof of my love of cheese-I was born in Wisconsin. That should explain it all.

Unfortunately, it's hard to find food that features Jack cheese in my area...

http://www.cowgirlcreamery.com/cheeses/

We're lucky, we get to watch it being made sometimes.

Yum. Tam.

:hi:


this is our local creamery: http://zingermanscreamery.com/content/pages/cheeses.php

Yay for cheese!

pick a favorite cheese? There are so many wonderful cheeses, and it all depends on the occasion. Right now I'm craving a gorgonzola/wine sauce over grilled tenderloin. Yummy.

Any blue cheese, muenster, morbier, harvarti, edam, sheesh, I could go on and on.

Langres, Epoises, really old Gouda, Handkäs, ...

whew that is some INTERESTING eating.

good even without vinegar. A little mustard is all it needs.

And probably as healthy as cheese can be. (almost no fat and so on).

But please don't tell my dairy-farming Wisconsin relatives (who refer to Vermont as, "The other, smaller, Wisconsin.").

mikey_the_rat

$22/lb and worth every penny. Runner up is Black Diamond Cheddar. I make Black Diamond au gratin potatoes that are to die for.

Don't let LisaM see this thread. She is a major cheesaholic.

I really like the Vermont 2 year old cheddar you can find at Z'mans and Whole Foods....

Now known as Morgan and York. One of the owners used to work for Zingermans.

There is an aged Scottish cheddar there that's really good too. But I prefer the Montgomery. If you like white cheddar, you'll love it.

Maybe we'll stop by today and get some. We're just hanging out and watching movies tonight. Cheese would be the perfect companion! :)

Once the fundraiser is over, you must come over again.

I like this cheese with the Carrs Water Biscuit crackers with pepper and some good hard salami. And Beaujeaulais Nouveau; the only wine I really like except for el-cheapo white Zinfandel...yep, I like the cheap wine too.

you slay me. :) you have such expensive taste in other things. cracks me up.

we're carb-free these days, but the cheese and the hard salami sound fantastic!!

Now I want that for lunch. But, we do have Red Hawk and Tios today so I guess I'll survive.

I will never give up carbs and you can't make me. :P

:9

I'd never tell you to give up carbs. We just needed something to jump-start the process. That and long walks....we walked to Dominick's last night :D.

Dominicks has the best sangria. Did you have it?

so, i cheated a little on the carb thing. but yeah...that's some damn fine sangria. :D

I can't pick a favorite. I'm like that when it comes to food. I like too many things too much to be able to put anything in a "favorite" category.

(spelling edit)

So I hear you on that! :thumbsup:

lately really sharp cheddar.

But I really like feta, muenster, monterey jack, and strange old cheeses made by monks.

Almost as stinky as limburger.

if your cheese doesn't make novices wince with pain, it ain't real cheese.

Wensleydale?

From imdb.com:

Director Nick Park made Wallace say "Wensleydale" because it made his face look nice and toothy. What he did not realize was that the small cheese factory where Wensleydale cheese is made was on its last legs and was about to declare bankruptcy. In a radio interview, Park said that Wallace's references to Wensleydale cheese in this film unintentionally saved the cheesemaker. Interest in the cheese was sparked by the film, and one of the few makers of Wensleydale suddenly found itself with numerous requests for it, thereby saving it from financial ruin.

:thumbsup:

It seems to be a love-it-or-hate-it thing with most people.

I love all varieties, d'Auvergne, Gorgonzola, Stilton, Maytag...but most of all... Roquefort :loveya: Expensive as hell though, except in Paris. (Mrs. Kay and I would love to live there)

Did you know Roquefort is made with sheep's milk? Guess that's why it's so expensive.

OK I'm done now.

/lovefest

Yum! :9

What makes blue cheese blue?

Blue cheeses were originally a product of the environment in which they were ripened. In the case of Roquefort, the Roquefort caves in which the cheese was stored were teeming with Penicillium roqueforti. The circumstances surrounding the discovery of Roquefort are the subject of legend and history. The earliest legend has it that a shepherdess left her lunch of cheese curd and rye bread in a cave, and when she returned to find it weeks later, she discovered Roquefort cheese. The Roman historian Pliny (23-79 AD) wrote of a cheese from a mountainous region of France near the Mediterranean that might have been Roquefort, and it is reputed that even Charlemagne himself was served Roquefort at the monastery of St. Gall in 778.

<snip>

The name Penicillium roqueforti sounds like penicillin because it's related to the common and useful antibiotic mold. This relation is more than just skin-deep, as blue ripened cheeses do seem to inhibit the growth of harmful (and other) bacteria, such as Clostridium and Staphylococcus. However, lest you think that eating lots of Roquefort will clear up that nasty infection, know that most cheeses contain relatively small levels of antibiotic mold relative to that found in concentrated pharmaceuticals.

<snip>

Blue cheese making is a serious business, so much so that the names of some blue cheeses are legally protected. Roquefort, for example, has been protected by a French crown patent since 1411, when it was declared that "only the cheese of Roquefort-sur-Soulzon could be called Roquefort cheese". French cheese makers generally don't risk uncertain quality control by allowing their cheese to acquire its mold from the Roquefort cave air and soil, and instead use a starter like most cheeses.

English Stilton cheese, another blue cheese, is also protected by legal trademark and has been declared a "protected designation of origin" by the European Union, and thus can only be legally made and branded as Stilton in the counties of Derbyshire, Leicestershire, and Nottinghamshire in England. Maytag blue cheese was originally invented by Fritz Maytag, son of the founder of the appliance company, working in conjunction with Iowa State University. Thankfully, Maytag blue cheese production does not require aging the cheese in a washing machine, nor that a friendly Maytag repairman be involved in the cheese making process. Although he's a nice enough fellow to ask around for tea.

http://www.straightdope.com/mailbag/mbluecheese.html

I use to hate the stuff a few years ago but now I can't get enough of it. :)

To die for. :9 :hi:

Great appetizer:

Phyllo Triangles with Feta and Spinach

1/3 cup olive oil
1 bunch of scallions, white and green parts, finely chopped
3 1/2 pounds of spinach, well washed (or two 10oz of frozen spinach defrosted)
1 bunch of fresh flat-leaf parsley, rough chopped
1 bunch of dill, roughly chopped (I make mine without dill but good either way)
3/4 pound feta cheese, drained and crumbled
3 large eggs, slightly beaten
Kosher salt and black pepper

1 pound of phyllo pastry
1 pound (4 sticks) unsalted butter, melted

1. Heat the oil in a large skillet over medium heat and cook the scallions until soft, 3 or 4 minutes. Add the spinach and cook until wilted, stirring frequently. Transfer the mixture to a colander placed over a bowl and press out the liquid. Transfer the liquid to a skillet and boil down the liquid until it measures 2 tablespoons. Roughly chop the pressed spinach. Mix the spinach, spinach liquid, parsley, dill, feta cheese, and eggs until well blended. Season with salt and pepper to taste. Allow the mixture to cool completely.

2. To prepare the triangles, trim the edges of the pile of phyllo dough so that it is easier to work with. To assemble, place 1 sheet of phyllo on a flat surface and brush with melted butter. Top with 2 sheets, buttering each. Cut the combined sheets in half crosswise. Then cute half lengthwise into 2 1/2 inch wide strips. Spoon the filling on to the center of the end of each strip and form a triangle by folding the lower right hand corner to the opposite side. Continue folding to the end of the strip. Repeat with the remaining phyllo and filling. (triangles can be refrigerated up to 2 days or frozen immediately; do not thaw the frozen triangles before baking).

3. Preheat oven to 375 F with 2 racks. Line 2 baking sheets with parchment paper. Working in batches, place the triangles on the baking sheets. Brush them with melted butter and bake until golden brown, 7-10 minutes. Enjoy!

:)

Followed by mozzarella, ricotta, and white cheddar...

I started doing that shortly after Nero's goons started organizing that boycott against France. I walked into a local restaurant and asked the waitress, "I want a cheeseburger with the most French cheese you've got." So I got chevrion.

:spank:

Mmmmm, MMMM!

Me too.

Especially the first 3. A spinach and feta omlette really greases my gullet.

The chain groceries think if they cover a block of that gooey processed crap with red wax, they can call it Gouda. While at Fresh Fields, they carry something called organic Gouda that tastes closer to the cow than the table. Mates in Holland told me that they save the good Dutch beer for domestic comsumption, while exporting the bad batches. Perhaps they're doing the same with cheese now.

In the town of Gouda, the town hall has a bias relief carving of a witch burning. Though if you go to the nearby village of Oudwater, you can be weighed and certified as not being a witch.

I'm pretty sure they have authentic Gouda. They have an outstanding Irish cheddar, and they seem to be pretty selective when it comes to the quality of their cheeses.

...from Holland. So every few months I usually get a nice 1/4 wheel of really good cheese. :D

*Draws his flamethrower*
I think you might want to back off.
:D

is the little jars of limburger that Kraft has. I think if I had some from an actual block of it I might appreciate it better.
:)

I think it is in Monroe, WI. Hard to remember because the fumes almost killed me. The people who work there aren't bothered by the smell, but they warned us before entering one particular room to just hold our breath and move as fast as we could. I had my shirt over my mouth and nose but was blinded by the tears streaming from my eyes.

At the end of the tour they had samples for us to taste, but just smelling it is as close as I'll ever get to trying it. :scared:

I just love cheese

Depends what it's with.

not really. Baby swiss or a feta.

Dang good stuff. Mmmmmmmmmmm. I'm allergic to Stilton, but I nibble some now and then when I'm feeling naughty.

on the little markets in the Southern mountains... Some baguette, some wine - you need nothing else.

*dream* Time to go again...

------------------------------

Remember Fallujah

Bush to The Hague!

the REAL fontina, not the stuff with the red wax but the creamy stuff with the beige rind. Haven't seen around it for a while, though.

And REAL Emmenthaler, or at least Jarlsberg in a pinch.

Found some great Canadian bries at Trader Joe's, including a goat brie and a double creme (gasp!)

When I lived in a Brazilian neighborhood, there were some great ones that I never could get the name of.

Most of the time, though, I just gasp at the prices and grab a block of cheap domestic cheddar on sale.

Haloumi, fried till golden brown and sprinkled with freshly squeezed lemon juice.

Heaven.

* Abbaye de Belloc
* Abbaye du Mont des Cats
* Abertam
* Abondance
* Ackawi
* Acorn
* Adelost
* Affidelice au Chablis
* Afuega'l Pitu
* Airag
* Airedale
* Aisy Cendre
* Allgauer Emmentaler
* Alverca
* Ambert
* American Cheese
* Ami du Chambertin
* Anejo Enchilado
* Anneau du Vic-Bilh
* Anthoriro
* Appenzell
* Aragon
* Ardi Gasna
* Ardrahan
* Armenian String
* Aromes au Gene de Marc
* Asadero
* Asiago
* Aubisque Pyrenees
* Autun
* Avaxtskyr
* Baby Swiss
* Babybel
* Baguette Laonnaise
* Bakers
* Baladi
* Balaton
* Bandal
* Banon
* Barry's Bay Cheddar
* Basing
* Basket Cheese
* Bath Cheese
* Bavarian Bergkase
* Baylough
* Beaufort
* Beauvoorde
* Beenleigh Blue
* Beer Cheese
* Bel Paese
* Bergader
* Bergere Bleue
* Berkswell
* Beyaz Peynir
* Bierkase
* Bishop Kennedy
* Blarney
* Bleu d'Auvergne
* Bleu de Gex
* Bleu de Laqueuille
* Bleu de Septmoncel
* Bleu Des Causses
* Blue
* Blue Castello
* Blue Rathgore
* Blue Vein (Australian)
* Blue Vein Cheeses
* Bocconcini
* Bocconcini (Australian)
* Boeren Leidenkaas
* Bonchester
* Bosworth
* Bougon
* Boule Du Roves
* Boulette d'Avesnes
* Boursault
* Boursin
* Bouyssou
* Bra
* Braudostur
* Breakfast Cheese
* Brebis du Lavort
* Brebis du Lochois
* Brebis du Puyfaucon
* Bresse Bleu
* Brick
* Brie
* Brie de Meaux
* Brie de Melun
* Brillat-Savarin
* Brin
* Brin d' Amour
* Brin d'Amour
* Brinza (Burduf Brinza)
* Briquette de Brebis
* Briquette du Forez
* Broccio
* Broccio Demi-Affine
* Brousse du Rove
* Bruder Basil
* Brusselae Kaas (Fromage de Bruxelles)
* Bryndza
* Buchette d'Anjou
* Buffalo
* Burgos
* Butte
* Butterkase
* Button (Innes)
* Buxton Blue
* Cabecou
* Caboc
* Cabrales
* Cachaille
* Caciocavallo
* Caciotta
* Caerphilly
* Cairnsmore
* Calenzana
* Cambazola
* Camembert de Normandie
* Canadian Cheddar
* Canestrato
* Cantal
* Caprice des Dieux
* Capricorn Goat
* Capriole Banon
* Carre de l'Est
* Casciotta di Urbino
* Cashel Blue
* Castellano
* Castelleno
* Castelmagno
* Castelo Branco
* Castigliano
* Cathelain
* Celtic Promise
* Cendre d'Olivet
* Cerney
* Chabichou
* Chabichou du Poitou
* Chabis de Gatine
* Chaource
* Charolais
* Chaumes
* Cheddar
* Cheddar Clothbound
* Cheshire
* Chevres
* Chevrotin des Aravis
* Chontaleno
* Civray
* Coeur de Camembert au Calvados
* Coeur de Chevre
* Colby
* Cold Pack
* Comte
* Coolea
* Cooleney
* Coquetdale
* Corleggy
* Cornish Pepper
* Cotherstone
* Cotija
* Cottage Cheese
* Cottage Cheese (Australian)
* Cougar Gold
* Coulommiers
* Coverdale
* Crayeux de Roncq
* Cream Cheese
* Cream Havarti
* Crema Agria
* Crema Mexicana
* Creme Fraiche
* Crescenza
* Croghan
* Crottin de Chavignol
* Crottin du Chavignol
* Crowdie
* Crowley
* Cuajada
* Curd
* Cure Nantais
* Curworthy
* Cwmtawe Pecorino
* Cypress Grove Chevre
* Danablu (Danish Blue)
* Danbo
* Danish Fontina
* Daralagjazsky
* Dauphin
* Delice des Fiouves
* Denhany Dorset Drum
* Derby
* Dessertnyj Belyj
* Devon Blue
* Devon Garland
* Dolcelatte
* Doolin
* Doppelrhamstufel
* Dorset Blue Vinney
* Double Gloucester
* Double Worcester
* Dreux a la Feuille
* Dry Jack
* Duddleswell
* Dunbarra
* Dunlop
* Dunsyre Blue
* Duroblando
* Durrus
* Dutch Mimolette (Commissiekaas)
* Edam
* Edelpilz
* Emental Grand Cru
* Emlett
* Emmental
* Epoisses de Bourgogne
* Esbareich
* Esrom
* Etorki
* Evansdale Farmhouse Brie
* Evora De L'Alentejo
* Exmoor Blue
* Explorateur
* Feta
* Feta (Australian)
* Figue
* Filetta
* Fin-de-Siecle
* Finlandia Swiss
* Finn
* Fiore Sardo
* Fleur du Maquis
* Flor de Guia
* Flower Marie
* Folded
* Folded cheese with mint
* Fondant de Brebis
* Fontainebleau
* Fontal
* Fontina Val d'Aosta
* Formaggio di capra
* Fougerus
* Four Herb Gouda
* Fourme d' Ambert
* Fourme de Haute Loire
* Fourme de Montbrison
* Fresh Jack
* Fresh Mozzarella
* Fresh Ricotta
* Fresh Truffles
* Fribourgeois
* Friesekaas
* Friesian
* Friesla
* Frinault
* Fromage a Raclette
* Fromage Corse
* Fromage de Montagne de Savoie
* Fromage Frais
* Fruit Cream Cheese
* Frying Cheese
* Fynbo
* Gabriel
* Galette du Paludier
* Galette Lyonnaise
* Galloway Goat's Milk Gems
* Gammelost
* Gaperon a l'Ail
* Garrotxa
* Gastanberra
* Geitost
* Gippsland Blue
* Gjetost
* Gloucester
* Golden Cross
* Gorgonzola
* Gornyaltajski
* Gospel Green
* Gouda
* Goutu
* Gowrie
* Grabetto
* Graddost
* Grafton Village Cheddar
* Grana
* Grana Padano
* Grand Vatel
* Grataron d' Areches
* Gratte-Paille
* Graviera
* Greuilh
* Greve
* Gris de Lille
* Gruyere
* Gubbeen
* Guerbigny
* Halloumi
* Halloumy (Australian)
* Haloumi-Style Cheese
* Harbourne Blue
* Havarti
* Heidi Gruyere
* Hereford Hop
* Herrgardsost
* Herriot Farmhouse
* Herve
* Hipi Iti
* Hubbardston Blue Cow
* Hushallsost
* Iberico
* Idaho Goatster
* Idiazabal
* Il Boschetto al Tartufo
* Ile d'Yeu
* Isle of Mull
* Jarlsberg
* Jermi Tortes
* Jibneh Arabieh
* Jindi Brie
* Jubilee Blue
* Juustoleipa
* Kadchgall
* Kaseri
* Kashta
* Kefalotyri
* Kenafa
* Kernhem
* Kervella Affine
* Kikorangi
* King Island Cape Wickham Brie
* King River Gold
* Klosterkaese
* Knockalara
* Kugelkase
* L'Aveyronnais
* L'Ecir de l'Aubrac
* La Taupiniere
* La Vache Qui Rit
* Laguiole
* Lairobell
* Lajta
* Lanark Blue
* Lancashire
* Langres
* Lappi
* Laruns
* Lavistown
* Le Brin
* Le Fium Orbo
* Le Lacandou
* Le Roule
* Leafield
* Lebbene
* Leerdammer
* Leicester
* Leyden
* Limburger
* Lincolnshire Poacher
* Lingot Saint Bousquet d'Orb
* Liptauer
* Little Rydings
* Livarot
* Llanboidy
* Llanglofan Farmhouse
* Loch Arthur Farmhouse
* Loddiswell Avondale
* Longhorn
* Lou Palou
* Lou Pevre
* Lyonnais
* Maasdam
* Macconais
* Mahoe Aged Gouda
* Mahon
* Malvern
* Mamirolle
* Manchego
* Manouri
* Manur
* Marble Cheddar
* Marbled Cheeses
* Maredsous
* Margotin
* Maribo
* Maroilles
* Mascares
* Mascarpone
* Mascarpone (Australian)
* Mascarpone Torta
* Matocq
* Maytag Blue
* Meira
* Menallack Farmhouse
* Menonita
* Meredith Blue
* Mesost
* Metton (Cancoillotte)
* Meyer Vintage Gouda
* Mihalic Peynir
* Milleens
* Mimolette
* Mine-Gabhar
* Mini Baby Bells
* Mixte
* Molbo
* Monastery Cheeses
* Mondseer
* Mont D'or Lyonnais
* Montasio
* Monterey Jack
* Monterey Jack Dry
* Morbier
* Morbier Cru de Montagne
* Mothais a la Feuille
* Mozzarella
* Mozzarella (Australian)
* Mozzarella di Bufala
* Mozzarella Fresh, in water
* Mozzarella Rolls
* Munster
* Murol
* Mycella
* Myzithra
* Naboulsi
* Nantais
* Neufchatel
* Neufchatel (Australian)
* Niolo
* Nokkelost
* Northumberland
* Oaxaca
* Olde York
* Olivet au Foin
* Olivet Bleu
* Olivet Cendre
* Orkney Extra Mature Cheddar
* Orla
* Oschtjepka
* Ossau Fermier
* Ossau-Iraty
* Oszczypek
* Oxford Blue
* P'tit Berrichon
* Palet de Babligny
* Paneer
* Panela
* Pannerone
* Pant ys Gawn
* Parmesan (Parmigiano)
* Parmigiano Reggiano
* Pas de l'Escalette
* Passendale
* Pasteurized Processed
* Pate de Fromage
* Patefine Fort
* Pave d'Affinois
* Pave d'Auge
* Pave de Chirac
* Pave du Berry
* Pecorino
* Pecorino in Walnut Leaves
* Pecorino Romano
* Peekskill Pyramid
* Pelardon des Cevennes
* Pelardon des Corbieres
* Penamellera
* Penbryn
* Pencarreg
* Perail de Brebis
* Petit Morin
* Petit Pardou
* Petit-Suisse
* Picodon de Chevre
* Picos de Europa
* Piora
* Pithtviers au Foin
* Plateau de Herve
* Plymouth Cheese
* Podhalanski
* Poivre d'Ane
* Polkolbin
* Pont l'Eveque
* Port Nicholson
* Port-Salut
* Postel
* Pouligny-Saint-Pierre
* Pourly
* Prastost
* Pressato
* Prince-Jean
* Processed Cheddar
* Provolone
* Provolone (Australian)
* Pyengana Cheddar
* Pyramide
* Quark
* Quark (Australian)
* Quartirolo Lombardo
* Quatre-Vents
* Quercy Petit
* Queso Blanco
* Queso Blanco con Frutas --Pina y Mango
* Queso de Murcia
* Queso del Montsec
* Queso del Tietar
* Queso Fresco
* Queso Fresco (Adobera)
* Queso Iberico
* Queso Jalapeno
* Queso Majorero
* Queso Media Luna
* Queso Para Frier
* Queso Quesadilla
* Rabacal
* Raclette
* Ragusano
* Raschera
* Reblochon
* Red Leicester
* Regal de la Dombes
* Reggianito
* Remedou
* Requeson
* Richelieu
* Ricotta
* Ricotta (Australian)
* Ricotta Salata
* Ridder
* Rigotte
* Rocamadour
* Rollot
* Romano
* Romans Part Dieu
* Roncal
* Roquefort
* Roule
* Rouleau De Beaulieu
* Royalp Tilsit
* Rubens
* Rustinu
* Saaland Pfarr
* Saanenkaese
* Saga
* Sage Derby
* Sainte Maure
* Saint-Marcellin
* Saint-Nectaire
* Saint-Paulin
* Salers
* Samso
* San Simon
* Sancerre
* Sap Sago
* Sardo
* Sardo Egyptian
* Sbrinz
* Scamorza
* Schabzieger
* Schloss
* Selles sur Cher
* Selva
* Serat
* Seriously Strong Cheddar
* Serra da Estrela
* Sharpam
* Shelburne Cheddar
* Shropshire Blue
* Siraz
* Sirene
* Smoked Gouda
* Somerset Brie
* Sonoma Jack
* Sottocenare al Tartufo
* Soumaintrain
* Sourire Lozerien
* Spenwood
* Sraffordshire Organic
* St. Agur Blue Cheese
* Stilton
* Stinking Bishop
* String
* Sussex Slipcote
* Sveciaost
* Swaledale
* Sweet Style Swiss
* Swiss
* Syrian (Armenian String)
* Tala
* Taleggio
* Tamie
* Tasmania Highland Chevre Log
* Taupiniere
* Teifi
* Telemea
* Testouri
* Tete de Moine
* Tetilla
* Texas Goat Cheese
* Tibet
* Tillamook Cheddar
* Tilsit
* Timboon Brie
* Toma
* Tomme Brulee
* Tomme d'Abondance
* Tomme de Chevre
* Tomme de Romans
* Tomme de Savoie
* Tomme des Chouans
* Tommes
* Torta del Casar
* Toscanello
* Touree de L'Aubier
* Tourmalet
* Trappe (Veritable)
* Trois Cornes De Vendee
* Tronchon
* Trou du Cru
* Truffe
* Tupi
* Turunmaa
* Tymsboro
* Tyn Grug
* Tyning
* Ubriaco
* Ulloa
* Vacherin-Fribourgeois
* Valencay
* Vasterbottenost
* Venaco
* Vendomois
* Vieux Corse
* Vignotte
* Vulscombe
* Waimata Farmhouse Blue
* Washed Rind Cheese (Australian)
* Waterloo
* Weichkaese
* Wellington
* Wensleydale
* White Stilton
* Whitestone Farmhouse
* Wigmore
* Woodside Cabecou
* Xanadu
* Xynotyro
* Yarg Cornish
* Yarra Valley Pyramid
* Yorkshire Blue
* Zamorano
* Zanetti Grana Padano
* Zanetti Parmigiano Reggiano

:evilgrin:

:P

And it's also a town!

It's SO good.

it makes you look gormet.

fresh baby mozzarella, full milk mozz (on pizza), and that cold pack cheese mixed with port wine when I just want to pig out.

Cabot Cheddars are superb but even those sticks of Kraft Crackerbarrel White Cheddar aren't bad.

Just kidding.

I like moldy cheeses, and fromage of the goat. In a salad, or on French bread. A little Roquefort on bred w/ a little butter -- to die from.

For sandwiches, a powerful cheddar, but swiss works on a reuben. Mmmm.

--IMM